Tuna Sashimi With Orange Glaze

I'm planning to be civil toward any of my neighbors who may be heading for the local mosque. But in no way will I accept the charge that to tell them of the truth of the gospel of Jesus is to jeopardize the 'pluralism' that has made America a great springboard of freedom for so many generations. And no way either will I concede the right – a right that has now become a duty – to tell them that the error of their thinking is profound. I will do that not because I hate them, but because I love them.

Joel Belz

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables		Fish, Seafood	4	Servings

INGREDIENTS

2		Ripe plum tomatoes
2	c	Fresh orange juice
2	T	Green peppercorns in water
		drained
1/2	t	Salt, or as desired
1/4	c	Vegetable oil
1	lb	Fresh tuna
		in 1/4-in-thick slices
2		Oranges, peeled in sections

INSTRUCTIONS

CUT OFF TIP AND STEM of tomatoes; remove seeds and core. Slice
tomatoes into flat slices; lay each slice flat. Cut lengthwise into
1/4-inch strips, pile strips; cut horizontally in 1/4-inch pieces.
Reserve on a plate in refrigerator, covered. Chill 4 plates. In a
small saucepan over medium-high heat, combine juice, 1 tablespoon
green peppercorns and salt. Bring to boil and reduce until only 2/3
cup remains. The mixture should be thick and syrupy. Transfer liquid
to bowl and cool to room temperature. When cool, beat in oil to make
"glaze." If the mixture has a very shiny appearance and seems like
it's going to separate, add a few drops of water or orange juice. To
serve, spoon glaze onto plates. Arrange sliced fish on top. Garnish
with the orange sections, the remaining tablespoon of green
peppercorns and the chopped tomato.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 340 Calories From Fat: 157 Total Fat: 17.7g Cholesterol: 47.6mg Sodium: 896.5mg Potassium: 682.9mg Carbohydrates: 15.5g Fiber: 2.3g Sugar: 10.7g Protein: 29.9g